Heat the oil in a wide heavy pot. In a food processor, coarsely grind the leeks, garlic and celery. Add to the skillet and sauté until translucent. Add all but the last 2 ingredients, and bring to a boil. Reduce to medium and cook, covered 30 minutes. Add the milk and pepper and bring to just below boiling point. Cream the soup with an immersion blender. Adjust the texture and seasonings. Serve hot or chilled, topped with fennel leaves or you may sprinkle some celery over the soup.

Heat the oil in a very large skillet. Add the onion and sauté 2-3 minutes. Roll the cutlets in flour, shaking out excess. Add to the skillet and sauté 2-3 minutes on each side. Add all but last ingredient and bring to a boil. Reduce the heat to medium and cook covered 10 minutes. Add lemon juice and cook another 2 minutes. Serve hot. Room temperature OK.

It’s obvious you never attended one of Levana’s classes. Levana despises greasy food!!! The liquid you see are natural juices! At the end of the class, she fed 20 people, 1/3 cup of oil (needed for emulsion!) is not oily by any stretch of the imagination!

Before attending her demos there were quite a few foods I had sworn off, she helped me discover good, delicious, wholesome foods again…